Thai Cashew Chicken

By Dinnerfy

Thai Cashew Chicken is a savory and flavorful stir-fry dish with a touch of Asian influence. It is a keto and low carb recipe that features tender chicken breast, crunchy cashew nuts, vibrant red and green bell peppers, onion, garlic, and ginger. The dish is seasoned with soy sauce, oyster sauce, fish sauce, and a hint of sugar. A light cornstarch slurry is used to thicken the sauce, and it is all cooked in vegetable oil for a delicious and satisfying meal.

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🍖 KETO
💪🏻 Low Carb
Thai
Cashew
Stir-fry
Savory
Asian

20 mins

15 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 10g

Ingredients

Total: 13Serves: 4
1 lb Chicken Breast
Notes:

boneless, skinless, cut into bite-sized pieces

1 cup Cashew Nuts
Notes:

unsalted, roasted

1 medium Red Bell Pepper
Notes:

seeded and sliced

1 medium Green Bell Pepper
Notes:

seeded and sliced

1 medium Onion
Notes:

sliced

3 cloves Garlic
Notes:

minced

1 tbsp Ginger
Notes:

minced

3 tbsp Soy Sauce
2 tbsp Oyster Sauce
1 tbsp Fish Sauce
1 tbsp Sugar
1 tbsp Cornstarch
Notes:

dissolved in 2 tbsp water

2 tbsp Vegetable Oil

Instructions

Step 1 : Preparation

In a bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar. Set aside.

Step 2 : Preparation

In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.

Step 3 : Cooking

In the same wok, add the garlic and ginger. Stir-fry for 1 minute until fragrant.

Step 4 : Cooking

Add the red bell pepper, green bell pepper, and onion to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.

Step 5 : Cooking

Return the chicken to the wok. Pour in the sauce mixture and stir to coat the chicken and vegetables.

Step 6 : Cooking

Stir in the cashew nuts and cornstarch mixture. Cook for an additional 1-2 minutes until the sauce has thickened.